Fall grilling is at its best with this easy grilled pork tenderloin which is paired with grilled apple slices and fresh sage.
Servings: 6 servings
Marinated Pork Tenderloins
- 2 pork tenderloins, (~2 lbs total), trimmed of fat and connective tissue
- 1/4 cup olive oil
- 2 tsp lemon zest
- 1/4 cup chopped fresh sage
- 2 cloves garlic, minced
- 1 tbsp kosher salt
- 4 medium apples
- 2 tbsp olive oil
- 2 tbsp granulated sugar, optional
- 2 tbsp finely chopped fresh sage
Put the trimmed tenderloins in a casserole dish or resealable bag. Add the marinade ingredients and mix well to coat the pork evenly. Let the pork marinate in the fridge for at least 2 hours, up to overnight.
One hour before dinner, take the pork out of the refrigerator and let it warm up on the counter.
Preheat the grill.
While the grill is preheating, core and slice the apples 1/4 inch thick. Then toss them with the oil, sugar, and sage.
Take the pork out of the marinade and pat it mostly dry, just so it doesn’t have much of the marinade still on it. Put the pork on the grill, and cook it for 2-3 minutes, or until it has a good sear. Turn the pork over to sear the other side. Layout the apple slices on the grill. Grill the pork and apples for 3 minutes. Turn over the apples. Then lower the heat to low, cover the grill and continue cooking until the pork reaches 150-160F on the thermometer, depending on how pink you like your pork, about 10 minutes more.
Transfer the pork and apples to a serving platter. Slice the pork and sprinkle some fresh sage over. Serve.
- What Apples to Choose? Use firm-fleshed baking apples, such as Braeburns or Honeycrisp for the grill. They hold their shape and make nice, grilled slices.
- Sugar = Caramelization I like the caramelization the apples get from being tossed with some sugar before putting them on the grill. However, if you want to avoid sugar, just toss them with oil and sage.
- Temperature: Make sure you cook your pork to at least 145F. 145F plus a 3-5 minute resting time is considered to be a safe temperature for pork. I personally like a little pink, but not too much, so I try for about 150F.